Food and Culinary Studies - Columbia University Press Blog

November 25, 2008

What the Pilgrims Really Thought About Turkey

Though originally published a few years ago, we thought it appropriate to look again at James McWilliams’s New York Times Op-ed, “They Held Their Noses and Ate.” As is perhaps evident from the title, what we now recognize as the...

November 21, 2008

What Can Be Learned from The Great Depression — A Post by Frederick Douglass Opie.

The following post is from Frederick Douglass Opie, author of Hog and Hominy: Soul Food from Africa to America. After the further unraveling of the global economy in October of 2008, the jobless numbers will be much higher. In response,...

November 18, 2008

Big Apple or Stale Bagel? Test Your Knowledge of New York City Food

How much of a foodie are you? Test your knowledge of New York City cuisine, both past and present, with a quiz based on the newly published Gastropolis: Food and New York City. Are you a Big Apple or a...

October 22, 2008

Frederick Douglass Opie Discusses Soul Food on NPR

Is soul food healthy? What was the connection between soul food and the Black Power movement of the 1960s? How did European exploration affect West African food? These are just some of the questions that Frederick Douglass Opie, author of...

October 17, 2008

The Authors of Gastropolis Answer Your Questions

As we mentioned earlier this week, Annie Hauck-Lawson and Jonathan Deutsch, authors of Gastropolis: Food and New York City, have been fielding questions from readers of the New York Times City Room blog. Yesterday was the second round and they...

October 14, 2008

Gastropolis: Food and New York City

Are you interested in the origins and story behind egg creams, bagels, and the distinctive New York City coffee cup? (Who isn’t!?) If so, head over to the New York Times blog the City Room where Anne Hauck-Lawson and Jonathan...

September 9, 2008

Molecular Gastronomy Hits the Bestseller list

Bookcourt, one of Brooklyn’s finest bookstores, lists the recently published paperback edition of Molecular Gastronomy: Exploring the Science of Flavor by Herve This on their bestseller list (nonfiction paperback). For more This, there is also Kitchen Mysteries: Revealing the Science...

May 8, 2008

Herve This's 10 Elements of Basic Kitchen Knowledge

In a recent interview in the Toronto Globe and Mail, Herve This discusses such matters as the difference between molecular gastronomy and molecular cooking, the relative importance of having the right equipment in your kitchen, and some of the scientific...

April 10, 2008

Hervé This heads to Canada April 27-May 2

Calling all Canadian scientists, chefs, and those with curious minds—Hervé This, the founder of molecular gastronomy travels to Vancouver, Toronto, and Ottawa to promote his new book, Kitchen Mysteries: Revealing the Science of Cooking, later this month. He’ll appear at...

February 20, 2008

Herve This Helps Clean Your Silverware

Courtesy of the Web site Delicious Days, Hervé This’s scientific knowledge is put into use to help you around the kitchen. Drawing on a chapter from Kitchen Mysteries: Revealing the Science of Cooking, “Delicious Days” shows how in just four...

January 31, 2008

Herve This Heads West

Considered by many to be the father of the molecular gastronomy movement, Hervé This has been changing the way the world approaches cooking; bringing a scientific sensibility to bear on the common problems all cooks face. His books Molecular Gastronomy...

Category: Food and Culinary Studies